Poularde Lady Curzon
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- rice
- sauce Indienne au Currie
- cèpes
Instructions
- Stuff the poularde with rice prepared as for Poularde à la Diva.
- Poach the poularde.
- Dress it and coat it with sauce Indienne au Currie.
- A garnish of cèpes or of cucumbers with cream may be served at the same time.